Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.

Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!

Most Helpful Positive Review

Feb 12, 2004

Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choco chips can be 'plucked' from the dough without the dough sticking, then you're good to go). Tip: put rolled oats in a blender until flour-like if you can't find oat flour anywhere. Oat flour makes a chewier cookie, but don't substitute it measure for measure. My other chewy cookie secret: A teaspoon of regular MAYO. No, you can't taste it, and NO NO NO don't use Miracle Whip!!! THAT would be awful.

Most Helpful Critical Review

Jan 18, 2008

Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of the baker, the size and shape of the cookies, baking times, and imperfect oven temperatures to mention a few. Not to mention personal preferences...chewy or cakey, thick or thin, and on and on. I made this exactly as written, leaving some of the dough mounded, and flattening other batches slightly. The dough is just right...easy to work with. I found this dough will do whatever you want it to in terms of thickness. The cookies come out of the oven with pretty much the same shape they went in with. Having said that, I still found this a good, but just average cookie (three stars to me means average). A little on the thick side and not quite as flavorful as other recipes. I think if all butter were used it would take care of both issues. There are a lot of good chocolate chip recipes out there--my personal preference continues to be "Chewy Jumbo Chocolate Chip Cookies" on the Land o' Lakes website. Still, I would not discourage others from trying this recipe, as it just might be your favorite!

If I could have given this recipe no stars I would have. An earlier review referred to a "Golf Ball" analogy. They were being kind. The reason you need a lot of ice cold milk (as suggested in the final part of the recipe) is that you need a ton of milk to soften them up. Coming out of the oven they are hard (not crisp) on the outside and dry in the middle. As they cooled they just became hard all the way through. And yes I brought them out of the oven while they still looked light and undercooked.

Great basic recipe! I made a few alterations: I substituted baking POWDER for the baking soda, because it keeps them fluffier, and used 1 1/2 cups brown sugar and 1/2 cup white sugar, to make them moist and chewier. Thanks for the recipe! :)

Oh my god! These were the best chocolate chip cookies I ever made. I've made so many chocolate chip cookies, but I'll never go back to those other recipes - this one is by far the best. I learned a trick on here to made the chewier and softer: mayonnaise. Add 1 teaspoon of mayonnaise after beating in the eggs to the creamed butter and sugar, before the dry ingredients. Wow! It was amazing. I never thought I'd want to add mayonnaise to my cookies, but it was amazing!

This is a great cookie recipe - I have made these cookies at least 4 times and have gotten raves every time. It also makes a massive amount (of small cookies) or a medium batch of larger cookies (which is what I do) They also seem to do better when I take them out of the oven promptly at 10 minutes.

Very delicious cookie...soft and chewy, as promised. I really enjoy the texture, which is kind of similar to a really good peanut butter cookie. The taste is unique for a chocolate chip cookie but definitely great! A must for anyone who otherwise struggles with flat chocolate chip cookies!

I've tried a ton of cookie recipes, and this one is by far my favorite!! I even use the dough (made with EggBeaters) as cookie dough for my homemade cookie dough ice cream. DEFINITELY do not overbake these, though, or they'll be hard. I only bake mine for 7-8 minutes, let them sit on the pan for another 2 minutes, and then let them cool on a cooling rack. I actually like these better the second day - they're a little gooey because I take them out when the middle's slightly underdone, but by the time they've cooled out they are absolutely fantastic. They're chewy, gooey, and delicious. I'm always asked to make these cookies for parties and picnics. Thanks Beth!!!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.